Sultan’s Pomegranate ginger sorbet

29/09/2014 at 10:02

Ever dreamt about living the life of a Sultan?  Here is your chance!  The inspiration to this stylish and delicious sorbet comes straight from the palace of the old Ottoman Empire! Close your eyes and savour the flavour of pomegranate sorbet, with intriguing flavour-twists added by aromatic spices such as ginger, cinnamon and clove. “Have a sharbat and a smile” – […]

Orange blossom ice cream (or “In praise of Arrowroot”)

01/07/2013 at 15:49

Floral ice creams may not be all that common. But if you like Oriental desserts, you have likely already come across the Orange blossom flavour. Since I happen to adore this dreamy, aromatic stuff, it was just a matter of time before it would end up in an ice cream. And what an ice cream it turned out to be! This particular adaptation of the popular Sicilian gelato combines […]

The Tears of Chios – Mastic ice cream adventures

25/09/2011 at 00:47
The Tears of Chios

  Ever thought about pine tree as a suitable ice cream-flavour? Ever wondered about what would happen if you combined saffron with pine and tried to eat it? If so, read on! Mastic is an aromatic, amber-like resin, and dries into hardened, brittle drops. And the taste? To me, it mainly resembles that of Pine tree. Yes, really! Mastic is a common ingredient in several […]

Sicilian gelato-style ice cream

12/08/2011 at 02:33

While Italy probably is best known for the type of gelato broadly described in the post on Italian Style ice cream-making, the country has several regional variations. Using starch as the main stabiliser in ice cream has a very long tradition, not only in the Orient but also in Southern Italy (remember Sicily’s long-standing historical influences from the Arab world? In this […]

Making Oriental Style Ice Cream

21/07/2011 at 18:48

  First of all, excuse the following over-simplifications. “Oriental ice cream” covers quite a diverse field so this is mainly an attempt to highlight three main aspects of this rich tradition. One technique, which uses (corn) starch as stabiliser instead of eggs, is sometimes labelled “Oriental” (I have previously done so myself). This style is, however, also well […]